Peach Marshmallow

Method Boil water, glucose and sugar at 114 ° C. Pour the egg white into the mixer bowl. Make an Italian meringue, add the melted gelatine and cool it down at 40° C. Leave to cool down in a bowl. Add Peach Cubes HG , color and flavouring.

Pear Marshmallow

Method Boil water, glucose and sugar at 114 ° C. Pour the egg white into the mixer bowl. Make an Italian meringue, add the melted gelatine and cool it down at 40° C. Leave to cool down in a bowl. Add Pear Cubes HG , color and flavouring.

Assembly

Make a first layer of marshmallow in a rectangle frame. After gelatinisation, pour the second layer and leave it to set completely. After 12 hours, cut into cubes and sprinkles with icing sugar.